These crispy, delicious cones taste better than anything you can buy. Best of all, you don’t need a special machine to make your own sugar cones. All you need is a mold to shape the cones on, which you can easily make on your own (instructions follow this recipe), and a nonstick mat. A small offset spatula is essential for spreading the batter as thinly as possible (the cones won’t be crunchy if the batter is too thick). These cones are best eaten the same day they are made.
AT A GLANCE:
MAKES: about 15 cones or bowls
SPECIAL EQUIPMENT: Nonstick baking mat, a small offset spatula, and the mold of your choice (a metal or wooden cone shaper, a homemade shaper, or a teacup)
SHELF LIFE: 1 day
INGREDIENTS:
-
- 1¼ cups (6 ounces) powdered sugar measured then sifted
- ½ cup egg whites (from about 4 large eggs)
- ¾ cup plus 2 tablespoons
- (4 ounces) unbleached all-purpose flour
- ½ cup (4ounces) unsalted butter, melted
INSTRUCTIONS:
- Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with a nonstick mat.
- Combine the powdered sugar and egg whites in a medium mixing bowl and whisk together. Add the flour, mix to blend, and add the melted butter. Mix again until blended and smooth.
- Put a scant 2 tablespoons of batter in one corner of the nonstick mat and use a small offset spatula to spread the batter to a thin circle 5 inches in diameter. Try to spread the batter thinly and evenly for maximum crispiness. Repeat up to three more times, as the baking sheet allows. You can place them fairly close together, since they don’t spread when baking, but you shouldn’t bake more than four at a time, because otherwise the baked circles will harden before you’re able to shape them all.
- Bake for 6 to 7 minutes, rotating the pan during the last few minutes to help the cones brown evenly, until the edges of the batter are golden brown. Meanwhile, wash and dry the spatula.
TO MAKE CONES
- As soon as the baking sheet comes out of the oven, use the offset spatula to lift one of the circles and place it upside down on a work surface. Center the cone mold on the circle with the point about ¼ inch in from one edge. Quickly lift one side of the cookie, wrap it around the form, and repeat with the other side. (Use light fingers because the circle will be hot!) Gently pinch the point to close the end. Let the cone sit on the mold for a few seconds, then gently slide it off and repeat with the remaining circles. If one of the circles starts to firm up before you can form it, put the pan back in the oven for 30 seconds to reheat and soften it.
TO MAKE BOWLS
- Set a teacup upside down on the counter. As soon as the cookie sheet comes out of the oven, place a warm cookie over the cup. Use your hands to gently press the cookie down toward the sides of the teacup. Let cool for a second and repeat with the remaining circles.
MAKE IT YOUR OWN
• Whisk 2 tablespoons finely grated lemon or orange zest into the flour before you stir it into the batter.
